Rack of venison with apple and szechuan peppercorn sauce

1 Servings

Ingredients

Quantity Ingredient
3 tablespoons Vegetable oil
1 Rib rack farm raised venison
Salt and freshly ground black pepper, to taste
2 tablespoons Unsalted butter
4 Tart apples (such as Granny Smith), cored and sliced into eighths
½ cup Sugar
¼ cup Balsamic vinegar
½ cup Dry red wine
2 tablespoons Szechuan peppercorns, toasted and crushed
½ cup Game stock or chicken stock
3 tablespoons Sweet butter

Directions

Heat the oil in a skillet over medium heat until hot. Season the venison with salt and pepper and sear for 2 to 3 minutes on all sides. Remove the venison from the skillet and place in a roasting pan . Pour off and discard the oil from the skillet.

Over medium high heat, add 2 tablespoons butter to the skillet. When the foaming of the butter subsides, add the apples and saute until they begin to caramelize, about 3 to 4 minutes. Add the sugar a nd the vinegar and cook another 1 to 2 minutes to reduce the vinegar by half. Add the wine and Szechuan peppercorns, cook for 2 minutes before adding the stock. Return to a boil, and reduce the stock for another minute. Keep the sauce warm while the venison finishes cooking. When ready to serve swirl the butter into the sauce.

Place the venison in a preheated 350 degree oven for 10 to 12 minutes, until it reaches an internal temperature of 125 to 130 degrees for medium rare. Remove from oven and let rest 5 minutes before s licing into chops.

Serve two chops per person, with some of the apple peppercorn sauce ladled over each serving.

>From Michael's Place Show # 1A25 Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #534 by "Master Harper Gaellon" <gaellon@...> on Mar 21, 1997

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